Veal baked with kiwi (African cuisine)
4 servings
60 minutes
Veal baked with kiwi is an unusual combination of European cuisine with an exotic twist. The tender veal absorbs the sweet and sour freshness of kiwi, creating a surprising flavor that balances softness and spiciness. Tarragon and basil add a refined aroma to the dish, while baking in foil preserves the meat's juiciness. This dish is perfect for special occasions or a romantic dinner. It pairs well with rice or fresh vegetables, and its unusual tropical note makes it memorable. Inspired by African culinary traditions, this dish represents a bold gastronomic experiment that proves fruits can be unexpected allies to meat.
1
Peel the kiwi thinly, cut one fruit lengthwise, and chop the other.
- Kiwi: 2 pieces
2
Dry the meat, make cuts on top and across, then insert kiwi slices into them. Grate crushed kiwi on top of the meat.
- Veal: 1 kg
- Kiwi: 2 pieces
3
Wrap it in foil and place it in the refrigerator for an hour.
4
Unfold the foil, place a sprig of tarragon, sprinkle with dried basil, season with salt and pepper, then secure the edges of the foil over the meat.
- Tarragon: 45 g
- Dried basil: pinch
- Salt: to taste
- Ground black pepper: to taste
5
Bake the meat at 180–200 degrees in the oven until cooked.
6
When the meat is ready, leave it in the oven for a few minutes without foil to form a crust.
7
When serving, slice the meat and you can use rice or vegetables as a side dish.